Apple Walnut Salad With Watercress Recipe Recipe

Name: Apple Walnut Salad With Watercress Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Lemon juice; 2 Tbsp. Vegetable broth; 1 1/2 Tbsp. Vegetable oil; 1/2 tsp Salt Or possibly; 1 tsp Soy sauce; 1/4 tsp Pepper; 1 lrg Watercress bunch, tough stems removed; 1 lrg Carrot, shredded; 1 x Apple, Red Delicious, cored and shredded; 1 x Apple, Golden brown Delicious, cored and shredded; 2 Tbsp. Lemon juice; 1/2 c. Walnuts, minced

Servings: persons

2 Tbsp. Lemon juice
2 Tbsp. Vegetable broth
1 1/2 Tbsp. Vegetable oil
1/2 tsp Salt Or possibly
1 tsp Soy sauce
1/4 tsp Pepper
1 lrg Watercress bunch, tough stems removed
1 lrg Carrot, shredded
1 x Apple, Red Delicious, cored and shredded
1 x Apple, Golden brown Delicious, cored and shredded
2 Tbsp. Lemon juice
1/2 c. Walnuts, minced

1
Dressing: In a small bowl, combine all dressing ingredients.
2
Mix well.
3
Salad: Arrange watercress around the outside edge of a large platter.
4
Scater carrot next o the watercrss.
5
In a amall bowl, toss shredded apples with lemon juice.
6
Spoon apples into the center of the platter.
7
Scatter nuts on top of the apples.
8
Pour dressing over the salad and serve immediately.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. Lemon juice, 2 Tbsp. Vegetable broth, 1 1/2 Tbsp. Vegetable oil, 1/2 tsp Salt Or possibly, and more.

Yes, Apple Walnut Salad With Watercress Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apple Walnut Salad With Watercress Recipe

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